Originating from the 70's (or some say before), this chocolate pie now comes in various forms. It's not quite clear what the original recipe is but as long as it resembles a chocolate pie with pudding and whipped cream then you're on the right track. This recipe is exactly that. A layer of chocolate pastry topped with an intense chocolate pudding and layered with whipped cream then topped with chocolate swirls for decoration. This pie is pure decadence in all forms of the word and you only need a small piece to feel satisfied. Although the preparation is a bit lengthy it is well worth it in the end. I also made mini pies as seen below for an extra cute factor! Enjoy x
225g of plain flour
2 Tbsp of cocoa powder
140g cold butter, diced
2 Tbsp of caster sugar
1-2 Tbsp of cold water
175g butter, softened
350g brown sugar
4 eggs, lightly beaten
4 Tbsp cocoa powder, sifted
150g plain chocolate
300ml single cream
1 tsp chocolate essence (if you can't find it, use vanilla instead)
425ml thickened cream, whipped
chocolate flakes and curls
To make pastry: Sift flour and cocoa powder together in a bowl. Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs. (You can also use a food processor). Stir in the sugar and enough cold water to mix in to a soft dough. Wrap the dough in clingfilm and chill in the fridge for 15 minutes.
Preheat oven to 190 C. Roll out the pastry on a lightly floured surface and use to line a 23cm loose-based tart tin (trim excess pastry).
Line with baking paper and fill with baking beans. Bake blind in preheated oven for 15minutes. Remove paper and beans and bake for another 10minutes until crisp.
To make filling: Beat butter and sugar together until combined. Gradually add eggs and sifted cocoa powder. Melt the chocolate in a heatproof bowl over a pot of simmering water, then allow to cool slightly. Beat chocolate in to the filling mixture along with cream and chocolate essence.
Reduce oven temperature to 160 C/325F. Pour the mixture in to the pastry case and bake for 45minutes or until filling has set. You can test by lightly touching the surface.
Let the mud pie cool completely then transfer to a serving plate. Top with the whipped cream and chocolate flakes and curls. Chill until ready to serve.